Prune Chocolate cake
Ingredients
- 2 cup all-purpose flour
- 1 large egg, beaten
- 6 tbsp butter (90g), cut into cubes
- 1 ¼ cup of boiling water
- 1/3 cup dark brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup chopped pitted prunes
- 1/2 cup chopped dark chocolate
Method
Grease a 9 inch round cake tin with butter and line the base with parchment paper. Pre-eat your oven to 170 degree celsius.
In a medium bowl, combine prunes, butter and boiling water and mix well. Let it stand at room temperature until its cools.
Sift flour, baking powder, baking soda and salt in a large bowl. With a wire whisk, stir sugar in.
Once the date and water mixture reaches room temperature, stir in a beaten egg but make sure water is not hot else egg will get poached.
Stir wet ingredients into the flour mixture and mix with spatula just until the flour is moistened and no lumps of flour remain in the batter.
Add the chocolate and mix well.
Pour batter into the prepared tin. Bake for about one hour or until the toothpick inserted in the centre comes out clean.
Cool the cake on a wire rack at room temperature before covering with the chocolate ganache or serve it just like that.
Chifferi Rigati With Cheese
Ingredients
- 2 cups, chifferi rigati
- 2 tablespoons, butter
- 2 tablespoons, all-purpose flour
- 2 and a half cup, milk
- ¼ cup cream
- ½ cup, cheddar cheese, grated
- ¼ cup, mozzarella cheese, grated
- ¼ teaspoon, sage leaves, finely chopped (optional)
- Salt and pepper to taste
- Sage leaves, dried oregano, chilli flakes for garnish (optional)
Method
Cook pasta as per packet instructions.
In a pan, melt butter, add flour and mix very well making sure that there are no lumps.
Add milk and whisk thoroughly until it’s blended and there are no lumps in it. Simmer for a minute.
Add sage, cream cheddar cheese, mozzarella cheese; season with salt and pepper and mix. Cook for another minute until the cheese melts and it’s rich and creamy.
Add boiled pasta and mix well. Dish out in a bowl, garnish with some oregano, chilli flakes and sage. Serve hot.
— Recipes courtesy: Bloggers from an international food company
